Hygienic Quality of Smoked Thunnus alalunga Sold in Mahajanga

Thunnus alalunga is an essential source of protein that is consumed fresh or preserved through smoking. The objective of this study is to assess its hygienic quality during distribution in Mahajanga. The study involved a semi-structured survey of individuals involved in handling the product. For the microbiological analysis, fish samples were collected, and the hygiene index flora and pathogenic flora were assessed. The survey results revealed a lack of knowledge and non-compliance with Good Hygiene Practices and Good Manufacturing Practices. The average microbial loads obtained by product type varied, with higher contamination levels in raw materials and dried fish compared to smoked fish. Overall, the hygienic quality of the finished product was deemed satisfactory. Strict adherence to Good Hygiene Practices and Good Manufacturing Practices throughout the pretreatment, smoking, and marketing processes could result in smoked tuna of higher hygienic quality being available in local markets in Mahajanga.